Now and then do a boiling water, taste ~ of have a taste of what is just in season
Actually bean curd uses half, banger uses half enough. But remnant half is saved bother again, used completely simply, alarming drink a few times more
With makings
| 1 | |
| Bacterium stay of proceedings (the stay of proceedings that you like) | A small |
| 1 | |
| 1 | |
| 1 | |
| A few |
Good the way that drinks boiling water of delicious bean curd of bacterium stay of proceedings
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Equipment is good feed capable person.
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Had cut feed capable person.
Bean curd is not cut too chunk oh, resemble the ice cube that comes out in ice machine in that way size is best, drink cold drink to increase ice cube size namely, cut ~ of similar square body
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The heat that heat up boiler is oily, a few oil are OK, put very light blue and ginger to explode sweet, break up into bacterium stay of proceedings next fry a minute or so, break up fry bacterium stay of proceedings to give water.
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Add water next, do not add too much water, it is OK to do not have surfeit material ~
Join ham next, join bean curd.
Inter agitate is not shovelled with boiler after bean curd is joined, can churn softly along boiler wall tenderness
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In awaiting the process that boils, lay an egg, break up.
When water left, enter egg fluid, use chopstick agitate. -
Involve fire. Drench immediately a bit balm, add a bit salt. If disrelish,taste flavour weak increase a point again salt and unripe transfer flavour. Scatter finally on chopped green onion, be finishing!
Small stick person
1) does not eat first, do not wait ate ability to want to pat
2) is not certain boiler in fill come out, OK and right amount, for instance not careful water is put much
3) is inclined 45 degrees of horn
4) light is good
5) hand does not tremble
When 1. is drunk, can not take care to take a surname, can cut ginger chip, convenient and final winkle
2. my the following day did breakfast also have: ? Does 5 grandma break through enthalpy of J of of of ⒉ of of Gui of bed Zhan cheek does delay large bamboo hat change bald beauty of free time of an ancient type of banner hoisted on a featherdecked mast?
3. bean curd classifies little popular science
The making flow of bean curd: Soja → cleans soja → to immerse soja → grinds oar → to filter finished product of → of bittern of dot of → of the soya-bean milk of → of residue from bean after making soya-bean milk that boil
(Remember 12 sharp edge flavour one collect tells this)
Nodding bittern among them is to add coagulating agent namely, turn soya-bean milk into the process that is bean curd
Normally, the classification of bean curd is a basis of coagulating agent different those who undertake differentiating,
So coagulating agent has:
1. bittern -- boreal bean curd
2. gesso -- south bean curd
The ester inside 3. dextrose acid -- inside ester bean curd
Among them inside ester bean curd and south bean curd is tenderer, also call tender bean curd so.
Moisture of tender bean curd is more, do not suit a fried dish, suit to do boiling water.
So the bean curd in cookbook is to use tender bean curd.